1. Heat three tablespoons oil in a non-stick pan.
2. Add scraped coconut, sugar and cardamoms and cook for ten minutes.
3. Remove and set aside to cool.
4. Place a spoonful of the coconut mixture on each sheet and roll tightly.
5. Heat sufficient oil in a kadai. Fry the roll until it becomes golden brown.
6. Serve crispy rolls with tea.